This egg rice or gyeran bap is a quintessential pantry meal that every Korean grew up eating. It's essentially made of hot white rice, egg, seasonings, and toppings of choice, such as seaweed snacks and kimchi. The flavor is simple, savory, and comforting. Truly a rice bowl loved by both children and adults. The best part is how quickly it is to make — 5 minutes or less! For an upgraded version, try gyeran bap with Korean purple rice or try this Korean tuna rice (so delicious and addictive)!
Ingredients
Please scroll down to the recipe card for the ingredient quantities!
- Cooked white rice - Any kind of white rice is fine. We usually use medium grain white rice because it's what we always have ready and because the rice is stickier than long grain rice.
- Egg - Can't have egg rice without eggs! We usually only cook one egg per serving, but who's to stop you if you want an extra? Go for it! Sunny-side up eggs are the most popular, but scrambled eggs and over easy eggs are just as good!
- Soy sauce and toasted sesame oil - These two are the main seasonings. Our recipe is based on regular soy sauce. So if you're using low sodium, you may need a little more. For the sesame oil, we highly recommend it because it adds a lovely nutty flavor to the rice bowl, but if you're not a fan, substitute it with a tablespoon of unsalted butter. Just add it to the hot rice as soon as possible so that it'll melt.
- Seaweed snack and sesame seeds - These two are the most popular topping choices. They add both texture and flavor. It's also very popular to eat each bite of egg rice with a sheet of seaweed snack.
- Green onion - Totally optional but it adds more color and more flavor.
How to make gyeran bap
Please scroll down to the recipe card for the full recipe and instructions!
Gyeran bap is as easy to make as 1, 2, 3. Literally!
1. Fry the egg. Cook the egg however you like. The most popular choice is a fried sunny-side up egg.
2. Assemble. First, hot white rice goes into a bowl. Then, place the egg on top. Finish by drizzling in soy sauce and sesame oil and garnish with toppings like seaweed snacks, sesame seeds, and green onion.
3. Enjoy! That's it! Just mix everything together and enjoy as is or eat each bite with a sheet of seaweed snack, like this:
FAQ
Gyeran bap is not gluten free, but you can easily make it gluten free by using tamari instead!
If you don't like the nutty flavor of sesame oil, substitute each recipe with a tablespoon of unsalted butter instead. It'll add a lovely buttery flavor to the rice and it's absolutely delicious!
If you don't have seaweed snack, you can use nori or furikake. Personally, furikake is my go-to alternative because it's so flavorful!
📖 Recipe
Egg Rice (Gyeran Bap)
Ingredients
For the egg rice:
- 1½ cups cooked white rice hot (we usually use medium grain white rice)
- 1 large egg
- 1 tablespoon regular soy sauce more or less to your preference
- ½ tablespoon toasted sesame oil more or less to your preference
- 1 tablespoon oil or as needed for cooking
Optional toppings and sides:
- 2-3 sheets seaweed snack crushed or cut into strips (plus more for eating if desired)
- 1 teaspoon Sesame seeds
- Green onion thinly sliced
- Kimchi
Instructions
- Sunny-side egg:In a skillet or nonstick pan over medium high heat, add the tablespoon of oil. Once the pan is hot, crack the egg into the oil. Fry the egg until the whites are set but the yolk is still runny, about 1-2 minutes. Remove from heat.Alternative: This is the most customizable egg rice bowl, so feel free to cook the egg how you like! Sunny-side up is the most popular, but over easy and scrambled eggs are just as good. If making scrambled eggs, we recommend using 2 eggs.
- In a bowl, add the hot white rice and top with the egg. Drizzle the soy sauce and sesame oil over everything. Finish with some snack seaweed, sesame seeds, and green onions.
- To enjoy, simply mix everything together and eat by itself or wrap each bite of rice with a sheet or seasoned seaweed snack and a side of kimchi.
Notes
Equipments Recommended
Nutrition
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